Tomato Soup
Tomato soup is a classic dish that evokes memories of cozy evenings and warm kitchens. With its rich, vibrant color and delightful aroma, this soup is not only comforting but also incredibly easy to make. Whether you enjoy it alone or pair it with a grilled cheese sandwich, this tomato soup recipe will surely become a favorite in your household.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving of this tomato soup contains approximately 150 calories, 6g of fat, 20g of carbohydrates, and 4g of protein. This information is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes with their juice and the vegetable broth.
- Stir in the sugar, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh basil.
- Enjoy with crusty bread or a side salad.
Alternative Ingredients
If you’re looking to make this tomato soup vegan, you can substitute the vegetable broth with water and omit any dairy toppings. You can also add roasted red peppers for an extra layer of flavor.
Serving and Pairings
This tomato soup pairs wonderfully with grilled cheese sandwiches, croutons, or a fresh garden salad. For a heartier meal, consider serving it with a side of pasta.
Storage and Reheating
Store any leftover tomato soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop or in the microwave. This soup can also be frozen; just let it cool completely before transferring to a freezer-safe container.
Cooking Mistakes
- Using canned tomatoes that are not seasoned can lead to bland soup.
- Not blending the soup long enough can result in a chunky texture.
- Overcooking the soup may cause it to lose its fresh flavor.
- Forgetting to taste and adjust seasoning at the end.
- Using too much sugar can overpower the tomato flavor.
Helpful Tips
- Use fresh, high-quality tomatoes when in season for the best flavor.
- Add a splash of balsamic vinegar to enhance the soup’s depth.
- Experiment with spices like oregano or thyme for added complexity.
- Top with a dollop of sour cream for creaminess.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. About 2 pounds of ripe tomatoes should work well. Blanch, peel, and chop them before adding to the pot.
How can I make the soup spicier?
To add heat, consider incorporating red pepper flakes, diced jalapeños, or a dash of hot sauce while cooking.
Is tomato soup healthy?
Tomato soup can be a healthy option, rich in vitamins A and C. Just be mindful of added sugars and sodium in canned varieties.
Can I add cream to the soup?
Absolutely! For a creamier texture, stir in heavy cream or a splash of milk just before serving.
How long does homemade tomato soup last?
Homemade tomato soup can last up to 5 days in the refrigerator or up to 3 months in the freezer if stored properly.
Conclusion
Tomato soup is a timeless dish that is both comforting and versatile. With this easy recipe, you can enjoy a bowl of warm, delicious soup perfect for any occasion. Whether you savor it solo or pair it with your favorite sides, this tomato soup will surely delight your taste buds.
Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cans 14 oz each diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes with their juice and the vegetable broth.
- Stir in the sugar, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh basil.
- Enjoy with crusty bread or a side salad.